---
title: 
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lang: en
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      "headline": "How to Reverse Sear a Steak on a Kamado Grill",
      "description": "The reverse sear is the single best way to cook a thick steak. The kamado does it better than any other backyard cooker.",
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          "name": "What is a reverse sear?",
          "acceptedAnswer": {
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            "text": "Cooking the meat slowly at low indirect heat (225–275°F) until it's about 15°F below your target doneness, then searing it over high direct heat (650°F+) to build a crust. It's the opposite of the traditional sear-then-finish method."
          }
        },
        {
          "@type": "Question",
          "name": "Why is reverse sear better than traditional searing?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "It produces an evenly cooked interior edge-to-edge with no gray band, plus a deeper crust because the surface is dry when it hits the high heat. It's also more forgiving — you have a wide window to pull from the indirect stage."
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        {
          "@type": "Question",
          "name": "What cuts work best for reverse sear?",
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            "text": "Thick steaks (1.5 inches+) like ribeye, strip, and tomahawk, plus roasts like tri-tip and prime rib. Thin cuts cook too fast in the indirect stage for the method to add value."
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        {
          "@type": "Question",
          "name": "What temperature do I pull the meat at before searing?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Pull at 115°F internal for rare, 120°F for medium-rare, 125°F for medium. The sear adds 10–15°F more, landing you exactly at your target doneness."
          }
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          "@type": "Question",
          "name": "Do I need to rest meat after a reverse sear?",
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            "text": "Less than after a traditional sear — 5–10 minutes is enough because the meat is already evenly tempered. The classic 'rest 1 minute per inch of thickness' rule still applies if you want to be precise."
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---